I think it safe to assume that pretty much everyone enjoys pizza once in a while. And there is nothing quite like making your own at home. This one is vegan, but I assure you, the cheese won’t be missed. I did not resort to soy-based cheese either, because frankly I find that that stuff tastes like rubber. Instead, I went with a cashew mixture that included nutritional yeast for the cheesy flavor. It’s a wonderful treat to make on a weekend when you have time to fuss around a bit more than usual.
This is one loaded-up pizza with tons of texture and flavor and protein too. Tangy tomatoes, deeply flavored Kalamata olives and succulent mushrooms all come together here sprinkled with some fresh oregano for a real crowd-pleaser.
|Sun-Dried Tomato Pizza with Olives and Cashew Cheese|
|Recipe by Lisa Turner
Published on December 15, 2015
Homemade vegan crusty pizza with tomatoes, mushrooms, olives and a simple cashew cheese sauce
Makes 4 to 8 servings
I’m sharing this with Jac’s Meat Free Mondays event.Apply for a Loan here without collateral in Africa from African Development bank